SC - Cone History

[Linda Peterson]

On Fri, 25 Jun 1999, Philip & Susan Troy wrote:
> I guess my original point was that there are/were few or no perfectly
> sealed sugar cones. A sugar cone, BTW, is what comes closer to the
> rolled-pizelle/wafer concept, while, ironically, the wafer cone is so
> called not because it's made from a wafer, but because it's made from
> something which must, once, have been chemically and structurally
> similar to the kind of unleavened dough oblies and communion wafers were
> made from, as well as the wafers that live under La Bella Ferrara
> Torrone Nougat, various marzipan doodads,  etc.
> Adamantius

Is there a linguistic relationship between wafer and waffle? Could these
terms have become applied to items cooked between layers of metal?

Mirhaxa
  mirhaxa at morktorn.com


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